Step-by-Step Instructions

1. 1.Heat Oil and Ghee

   Add 3 tablespoons of oil and 1 tablespoon of ghee to a pan and heat it over medium flame.

2. 2.Sizzle Whole Spices

   Add 3 cardamoms, 2 cloves, a stick of cinnamon, and a bay leaf to the hot oil and let them sizzle for a few seconds until fragrant.

3. 3.Sauté Onions

   Add 3 finely chopped medium onions to the pan and sauté them until they turn golden brown, stirring frequently to prevent burning.

4. 4.Add Ginger Garlic Paste

   Once the onions are golden, add 2 teaspoons of ginger garlic paste and cook for 1-2 minutes until the raw smell disappears. Add a splash of water if the onions start to burn.

5. 5.Add Dry Spices

   Reduce the heat and add 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon black pepper, 1 tablespoon Kashmiri chili, 1 teaspoon chicken masala, and salt to taste. Mix well.

6. 6.Cook Spices with Water

   Add a splash of water to prevent the spices from burning and cook for 2-3 minutes until the oil starts to separate from the masala.

7. 7.Add Tomatoes and Soften

   Add 1 medium (1/2 cup) chopped tomato to the masala. Cover the pan and cook on low heat for 5-8 minutes until the tomatoes soften completely.

8. 8.Mash Tomatoes

   Remove the lid and lightly mash the softened tomatoes with the back of your spoon to create a smooth gravy base.

9. 9.Add Chicken and Fry

   Add 500g of curry-cut chicken pieces to the pan. Fry the chicken on high heat for 5 minutes, stirring occasionally, until it changes color and is well coated with the masala.

10. 10.Simmer Chicken

    Pour in 1/2 cup of hot water. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through.

11. 11.Add Yogurt

    Once the chicken is cooked, switch off the heat and add 2 tablespoons of whisked yogurt. Stir well to combine, ensuring the yogurt is fully incorporated into the gravy.

12. 12.Add Garam Masala and Garnish

    Switch the heat back on to low. Add 1/2 teaspoon of garam masala, chopped coriander leaves, and green chillies. Stir gently for a minute.

13. 13.Serve Hot

    Your Chicken Masala is ready to be served hot with rice, naan, or roti.